This is a cake I was asked to make by a friend . I'm not a coconut lover, nor do I like pineapple, so not really my kind of cake. Anyway, I learned something by making it - how not to burn deccicated coconut when toasting it! Pineapple jam was new to me, but my OH loved it. This is the recipe I was given, tweaked a little bit, as I didn't add any coconut flavouring as suggested. Enough is enough!
225g butter, softened
225g vanilla/caster sugar
4 medium eggs
225g self raising flour
splash of milk
50g desiccated coconut, toasted *
5 tbsp pineapple jam - or more if you're feeling generous
*Sprinkle the coconut on a baking tray, pop in the preheated oven for 4-6 mins until toasted to a nice brown colour, and the smell is wonderful [of coconut!]. Keep and eye on it as it burns easily - as I found out!
400g icing sugar
250g unsalted butter
4 tbsp Malibu, simmered in a small pan until reduced to 2 tbsp
Preheat the oven to 180C/gas4. Grease and line 3 x18cm sandwich tins with baking parchment.
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each one, then fold in the flour, milk, and 20g of the toasted desiccated coconut. Mix until light and fluffy, then divide equally among the tins.
Bake for 20-25 minutes until light golden and springs back when the surface is lightly pressed with your finger. Turn out on to a wire rack to cool.
For the buttercream, beat the icing sugar and butter with a stand mixer or electric beater till light and fluffy. While the beaters are still mixing, add the hot simmered down Malibu. Mix well again.
Put a cooled sponge on a plate. Spoon some of the jam over the sponge. Use as little or as much as you like. Sprinkle over some of your remaining toasted coconut. Gently spread some of the buttercream over the jam. I made a mess doing this! Put another sponge on top, and repeat. Top with the final sponge, then spread the rest of the buttercream over the top and finish with a sprinkling of toasted coconut.
I asked my friend to tell me what she thought of it. She said the texture was lovely and soft, and she especially liked the filling and topping with the added Malibu. I was pleased with the end result as I've not made many three tiered cakes. So if you're a coconut fan, this is the cake for you!
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